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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Inventing desserts is my passion, says Laura Gambrill of Washington, D.C.. This is a twist on an all-time favorite, bananas Foster. The mango, crystallized ginger and pineapple complement the banana and rum nicely and so does the toasted coconut that I sprinkle on top. Ingredients:
1/4 cup (1/2 stick) butter |
1/2 cup (packed) dark brown sugar |
1/4 cup mango nectar |
1 tablespoon dark rum |
1 tablespoon minced crystallized ginger |
1/8 teaspoon ground nutmeg |
1 cup diced peeled pineapple |
1 banana, peeled, sliced |
1 cup diced peeled mango |
vanilla ice cream or macadamia brittle ice cream |
toasted sweetened coconut (optional) |
Directions:
1. Melt butter in heavy large skillet over medium heat. Add brown sugar, nectar and rum; stir until sugar dissolves. Increase heat and boil until syrupy, about 4 minutes. Mix in ginger and nutmeg. Add pineapple, banana and mango and sauté just until heated through, about 1 minute. Let cool 2 minutes.
2. Scoop ice cream into bowls. Spoon warm sauce over ice cream. Sprinkle with coconut, if desired; serve immediately.
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